Title Page

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Food Safety Programs (Standard 3.2.1, Div 2, Para 3)

  • Does the premises have a Food Safety Plan?

  • Is the Food Safety Plan readily available?

  • Is the FSP reviewed annually to ensure it complies with legislation?

  • Does the premises comply with the requirements of the FSP?

  • Does the Food Safety Plan systematically examine all of the premises food handling operations?

Food Receipt (Standard 3.2.2, Div 3, Para 5)

  • Is food protected from contamination?

  • Is potentially hazardous food accepted from supplier at a temperature of below 5 or above 60 degrees Celsius?

  • Is frozen food when received from supplier still frozen?

Food Storage (Standard 3.2.2, Div 3, Para 6)

  • Does premises store food in such a way that protects it from contamination?

  • Is potentially hazardous foodstuffs stored under temperature control?

  • Is frozen food stored in a frozen environment (Below 0 degrees Celsius)

Cleaning, Sanitising and Maintenance (Standard 3.2.2, Div 5, Para 7)

  • Is garbage stored in garbage containers with lid?

  • Is premises and fixtures and fittings free of visible dirt, grease or other visible matter?

  • Are food contact surfaces and equipment in a clean and sanitary condition?

Equipment (Standard 3.2.2, Div 5, Para 21)

  • Is food processing equipment maintained in a good state of repair and in working order?

  • Is temperature monitoring equipment accessible and calibrated to +\- 1 degree Celsius?

Food Processing (Standard 3.2.2, Div 3, Para 7)

  • When food is cooked, is it cooled within 2 hours from 60 degrees to 21 degrees Celsius?

  • When food is cooked, is it cooled within 4 hours from 21 degrees to 5 degrees Celsius?

  • When potentially hazardous cooked food is reheated, is it reheated rapidly to at least 60 degrees Celsius and provide evidence.

Food Display (Standard 3.2.2, Div 3, Para 8)

  • Is displayed food supervised to avoid potential contamination by consumer?

  • Does premises provide separate serving utensils for each food to minimise food contamination?

  • Are food display areas provided with a protective barrier to minimise contamination by consumers?

Food Handling Skills and Knowledge (Standard 3.2.2, Div 2, Para 3)

  • Are food handlers trained in food safety and hygiene matters?

Food Packaging (Standard 3.2.2, Div 3, Para 9)

  • Is food packaging being used fit for its intended use? Is material likely to contaminate food?

Transportation (Standard 3.2.2, Div 3, Para 10)

  • Does transport of food protect food from contamination and maintain correct temperature control?

Food Disposal (Standard 3.2.2, Div 3, Para 11)

  • Is disposed food waste separated from unconsumed foodstuffs?

Food Recall (Standard 3.2.2, Div 3, Para 12)

  • Are systems in place to allow for recall of unsafe foodstuffs?

Health and Hygiene Requirements (Standard 3.2.2, Div 4, Subdivision 1)

  • Are all practical measures covered to ensure nothing on the handler's body (hair and jewellery) can contaminate food?

  • Are all wounds adequately covered with waterproof bandage/dressings?

  • Are there suitable hand washing facilities provided at a sufficient distance away from food handling areas?

Requirements for Food Businesses (Standard 3.2.2, Subdivision 2)

  • Is food business aware of the requirements not to employ persons suffering from food borne disease or symptoms of food borne disease?

  • Has food business provided adequate hand washing facilities that are easily accessible by food handlers?

Animals and Pests (Standard 3.2.2, Div 6, Para 24)

  • Are live animals (other than fish, seafood or shellfish) forbidden from entry to food premises?

  • Have all practicable measures been taken to minimise the harbouring of pests and vermin?

  • Does premises permit assistance dogs entry into food premises?

Food Premises and Equipment (Standard 3.2.3, Div 2)

  • Does premises have effective sewage and wastewater disposal?

  • Does premises have adequate garbage storage facilities that can be effectively cleaned and sanitised?

  • Does premises have suitable lighting for its intended purpose?

  • Is ventilation within premises sufficient to effectively remove fumes, smoke, steam or vapours?

  • Is design of food premises adequate for its intended use, including space, fixtures, fittings and equipment?

  • Does the premises have an adequate potable water supply?

Floors, Walls and Ceilings (Standard 3.2.3, Div 3)

  • Are floors, walls and ceilings designed for the premises intended purpose?

  • Can walls, floors and ceilings be effectively cleaned and made of non-porous material and unable to provide harbourage for pests and vermin?

Fixtures, Fittings and Equipment (Standard 3.2.3, Div 4)

  • Are fixtures, fittings and equipment suitable for their intended use?

  • Can fixtures, fittings and equipment be effectively cleaned and unable to harbour pests and vermin?

  • Does premises have suitable toilet and hand washing facilities?

Miscellaneous (Standard 3.2.3, Div 5)

  • Are there adequate storage facilities for perishable and non-perishable foodstuffs as well as chemicals and personal effects?

  • Are food transport vehicle designed for their intended purpose?

  • Signature of Food Services Manager/Supervisor

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.